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For the Collectors

Putting Together A Collection

Ok, so you’ve bought the plate, or the bowl or the fish….or whatever, so now what do you do with it?? How do you display it and with… what else? Putting together collections is the best part of …

Faience & Flowers: Bouquets from the Garden

"One thing I've learned about collectors of Quimper is that many are also avid gardeners and have a shared passion for flowers. They are also a group ready to share their knowledge, be it about ...

Porquier Beau Statue “The Newlyweds”

Dick’s Quimper collection began with a major piece, the Porquier Beau statue “The Newlyweds.” It was love at first sight for him. I had been collecting cups and saucers and an occasional small …

Start Spring With Soleil

"I  have been collecting Quimper for about twelve years, and in love with this Faience since I was a little girl. My first memory was going with my Mamma and looking at beautiful plates at a local …


Quimper Spring Brunch

Boeuf Bourguignon Family Dinner
Twila’s Valentine’s Day inspired table setting
Susan's Luncheon Ideas

Here are some pics of a delightful party using Quimper and French faience. 

Lunch & More

Favorite French Recipes



Here are the top-secret Crepe recipes that were used during the crepe making class. Judy says it is extremely rare for a crepe maker to share their recipes, so guard them with your life!

Dessert Crêpes

500 g. white flour
200-250 g. white sugar
2 egg yolks
1 sachet vanilla sugar
1 pinch salt
1-1½ liter whole milk
1 spoonful buckwheat flour

Buckwheat Crêpes

500 g. buckwheat flour
1 whole egg
1 spoonful white flour
½ liter water
1 liter milk

Flour: 500g. = approx. 4 cups
White sugar: 225g. = 1 cup
Liquid: 1 liter = approx. 34 ozs. (1 qt. = 32 ozs)


(serves 6)


150 g slightly salted butter (melted)

150 g castor sugar

150 g plain flour

4 eggs (separated)

1 tsp orange flower water

10 g baker's yeast mixed with 10 cl milk


Mix the butter, sugar, flour and egg yolks in a bowl.  Add the yeast and the orange flower water.  Cover and leave for approximately one hour.


Butter a 20 cm  (8" pan) with 5 cm (2" sides).  Beat the egg whites until stiff and gently fold into the batter.  Pour into the pan and bake in a medium oven for 40 mins.  Do not open the oven when baking. 

The Frenchman's Chocolate Mousse - Taste of France Editors (serves 6) 

Keeps for 3 days.



• 6 large eggs
• 225g bittersweet, dark or semisweet, good quality chocolate (60-70%), chopped
• 180ml heavy cream
• Big pinch of salt
• 50g granulated sugar
• Your choice of garnish: fresh berries, whipped cream, a sprinkle of unsweetened cocoa powder, cocoa nibs, shredded coconut. .. there are so many options!


  1. Make the ganache base.  melt the chocolate either carefully in the microwave or in a double boiler. In a, small saucepan, heat the cream until simmering (watch closely!), then pour, all in one go, over the chocolate. Whisk at the centre of the mixture. Once it starts to thicken whisk more energetically to bring the two ingredients together and form a thick ganache.

  2. Make the French meringue. Separate the egg yolks from the egg whites while they are cold. being careful not to get any yolk in the whites. Whip the egg whites on medium speed, using the whisk attachment, until they resemble foam. When no liquid egg white is visible, increase the speed to medium-high. Gradually add the sugar, and whip until medium peaks form.

  3. Fold everything together. Fold the whites into the ganache in thirds. For the first third, whisk in well to loosen up the texture. This will make it easier to incorporate the rest of the whites. For the next third switch to a spatula and carefully fold until just a couple of streaks remain. Then, fold in the remaining whites. The goal here is to keep as much air in the mousse as you can! If a few clumps-of egg whites remain here and there, it’s best to leave them so the mousse doesn’t deflate too much. For any clumps that are on top, run a spatula over them so they disappear and mix into the batter. The batter will seem a little runny, but will have body. The mousse firms up and the texture and flavour develop the longer it chills.

  4. Transfer the mousse into the container in which it will be served: either small individual glasses or a large bowl that everyone can dig into family style. For the large bowl, cover with plastic wrap. For the small containers, if you’ll be serving them in three to four hours, it’s easiest to leave them unwrapped. If you plan to leave the containers overnight; though, it’s best to ,cover them so the mousse doesn’t dry out. Small containers should chill for at least three hours before serving. A large serving bowl needs to chill overnight. Bring to room temperature before eating, for the most pronounced flavour. Decorate with your choice of garnish.


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